Vanilla Bean Cake with Vanilla Swiss Meringue Buttercream

Vanilla Bean Cake
Vanilla Bean Cake with Vanilla Swiss Meringue Buttercream
Makes 1 (9-inch) 3-layer cake
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Ingredients
  1. 2 cups cake flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup unsalted butter, softened
  5. 1 cup castor sugar*, divided
  6. 2 teaspoons vanilla extract
  7. 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
  8. 2 large eggs, separated
  9. 2/3 cup milk
  10. 1/8 teaspoon cream of tartar
  11. 1 recipe Vanilla Swiss Meringue Buttercream (recipe follows)
For Vanilla Swiss Meringue Buttercream
  1. 2 1/4 cups sugar
  2. 9 egg whites
  3. 3 cups unsalted butter, softened
  4. 1 vanilla bean, split lengthwise and scraped, seeds reserved
  5. 1/2 teaspoon clear vanilla extract*
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour; set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt. In a large bowl and using a mixer at medium-high speed, cream butter, 1/2 cup sugar, and vanilla extract until light and fluffy, about 4 minutes.
  3. Add reserved vanilla bean seeds to butter mixture. Add egg yolks, one at a time, mixing well after each addition. With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour.
  4. In a separate medium bowl and using a mixer at medium-high speed, beat the egg whites until foamy. Add cream of tartar, and continue beating until soft peaks form. Gradually add remaining 1/2 cup sugar, and continue to beat until stiff peaks form.
  5. Using a rubber spatula, gently fold whipped egg whites into batter until just combined. Do not overmix. Divide batter evenly among pans, and level tops using a spatula.
  6. Bake for 25 minutes, or until a wooden pick inserted near the centers comes out clean. Remove from oven, and cool in pans for 10 minutes; transfer to wire racks to cool completely.
  7. Spread Vanilla Swiss Meringue Buttercream between layers, on sides, and on top of cake. Store, covered, in refrigerator for up to 5 days.
For Vanilla Swiss Meringue Buttercream
  1. In the top pan of a double boiler over simmering water, combine sugar and egg whites. Cook over medium-high heat, whisking until sugar is dissolved and mixture registers 140˚ on an instant-read candy thermometer, about 8 minutes.
  2. In a medium bowl and using a mixer at high speed, beat the egg-white mixture until stiff peaks form and mixture is cool, about 10 minutes.
  3. Reduce speed to medium-low, and add butter, a few tablespoons at a time, beating well after each addition. Add reserved vanilla bean seeds and vanilla extract, and beat at low speed, about 3 minutes. Use immediately, or store, covered, in refrigerator for up to 1 week.
Notes
  1. Castor sugar is superfine granulated sugar that dissolves almost instantly. If castor sugar is not available, granulated sugar can be pulsed in a food processor for 1 minute.
  2. Clear vanilla extract will keep the frosting a true white color. Regular vanilla extract may be substituted.
Victoria https://www.victoriamag.com/
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